Categories: Pasta

Ingredients

• 16 oz. orecchiette
• 1/2 lb. hard salami slices, cut into strips
• 7 oz. jar roasted red bell peppers, drained and chopped
• 6 pepperoncini salad peppers, cut in half lengthwise
• 1/2 English cucumber, thinly sliced into half moons
• 1 1/2 cups bottled Greek vinaigrette with feta, divided
• 1 pint grape tomatoes
• 1/4 cup fresh parsley leaves
• 4 oz. feta cheese, crumbled

Directions

1. Cook pasta as directed; drain. Rinse with cold running water.

2. Toss together pasta, salami and next 3 ingredients. Add 1 cup vinaigrette and toss to coat. Cover and chill 2-24 hours.

3. Toss in tomatoes, parsley and remaining 1/2 cup vinaigrette just before serving. Sprinkle with feta.

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